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Southern Style Chicken And Greens

Chef.at.Home's picture
Ingredients
  Salt 1 Teaspoon
  Paprika 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Chicken pieces 3 1⁄2 Pound
  Smoked bacon slices 4 Ounce, cut crosswise into 1/4 inch pieces (Thick)
  Uncooked rice 1 Cup (16 tbs)
  Canned stewed tomatoes 14 1⁄2 Ounce, undrained (1 Can)
  Chicken broth 1 1⁄4 Cup (20 tbs)
  Collard greens/Mustard greens / kale 4 Ounce, coarsely chopped and packed to make 2 cups
  Tomato wedges 3 (optional)
  Fresh italian parsley 3 (optional)
Directions

PREHEAT oven to 350°F.
COMBINE salt, paprika and pepper in small bowl.
Sprinkle meaty side of chicken pieces with salt mixture; set aside.
PLACE bacon in ovenproof Dutch oven; cook over medium heat until crisp.
Drain on paper towels.
Reserve bacon fat.
Heat bacon fat over medium-high heat until hot.
Arrange chicken in single layer in Dutch oven and cook 3 minutes per side or until browned.
Transfer to clean plate; set aside.
Repeat with remaining pieces.
Reserve 1 tablespoon bacon fat in Dutch oven; discard remaining bacon fat.
ADD rice to Dutch oven; cook and stir 1 minute.
Add tomatoes with juice, broth, collard greens and half of bacon; bring to a boil over high heat.
Remove from heat; arrange chicken over rice mixture.
BAKE, covered, about 40 minutes or until chicken is no longer pink in centers, juices run clear and most of liquid is absorbed.
Let stand 5 minutes before serving.
Transfer to serving platter; sprinkle with remaining bacon.
Garnish with tomato and Italian parsley, if desired.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Cook Time: 
45 Minutes

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